Barm Cakes
bigoven.com825min50min1h 15min
Who hasn’t heard of the famous Lancashire Barm Cake, you know the ones that they are always having on Coronation Street, these are a real childhood memory!
- 450 g Bread Flour plus a little extra for dredging
- 55 g Lard cut into pieces, we use white flora sometimes
- 7 grams Yeast then follow the instructions on the packet
- 120 g Milk heated to body temperature
- 120 g Water heated to body temperature and mixed with the milk
- 10 g Salt
- Blend the yeast with the warmed liquid until smooth, sift the flour into a large bowl, this aerates it and make the bread dough lighter, add the salt and rub in the cut up lard.
- When the yeast starts to bubble, stir the liquid in, and work the dough until it's firm, adding a little extra flour if it’s still a bit sticky.
- Either knead the dough for about 5 minutes, in the bowl, or on a lightly floured surface if you prefer, we like to use a floured work surface.
- Return the dough to the bowl, if kneading on a floured surface either way, cover the bowl with a damp tea towel of oiled cling film and leave the dough to rise at room temperature for about an hour, or until it springs back when pressed.
- Divide the risen dough between 8 balls and roll out into flat rolls, place the baps on to a well floured baking tray, and dredge the tops with a little more flour and loosely cover with a damp tea towel or lightly oiled cling film.Leave to rise (prove) at room temperature until doubled in size, about 45 minutes.
- Heat the oven to 200C and put a baking tray of boiling water in the bottom, this will produce a little steam, and help keep the baps soft, bake the baps in the centre of the oven for 25 minutes.
- Cool on a rack.
Serving size 1 1 Serving (187g)
Calories 545 calories
Fat 16.0806 g
Saturated fat 5.7982925 g
Trans fat 1.3007175 g
Cholesterol 13.3 mg
Sodium 5.96 mg
Carbohydrates 83.63825 g
Fiber 3.87300010681152 g
Sugar 79.7652498931885 g
Protein 15.0181 g